Greek · Lunch
Lamb Soup With Lemon Sauce
Bone-in lamb shoulder simmered with onion, celery, and carrot in chicken stock until tender, then finished with an avgolemono-style egg-lemon sauce for tang and silky body. Rice cooks gently in the broth. Served hot with fresh dill, this Greek soup balances rich meat stock against bright citrus.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
33.8gFat
24.6gCarbs
4.8gSugar
1.9gFiber
980mgSodium
440mgChol
15.2gSat Fat
870mgPotassium
110mgCalcium
4.6mgIron
2.9mcgVitamin B12
10.2mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut lamb shoulder into chunks and dice onion, celery, and carrot. Set egg aside for tempering.
2
Sweat
Melt butter over medium heat and cook onion, celery, and carrot for 4 minutes until softened.
3
Sear
Push vegetables aside and sear lamb chunks over medium-high heat for 5 minutes until browned on all sides.
4
Simmer
Pour in stock, bring to a boil, then reduce to low and simmer covered for 55 minutes until lamb is tender.
5
Finish
Stir in rice and cook over medium heat for 15 minutes until tender. Whisk egg with lemon juice, temper with hot broth, then stir into soup until silky. Season with salt and pepper.
6
Plate
Ladle soup into a bowl and scatter fresh dill over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g bone-in lamb shoulder
- 960ml960ml chicken stock
- 11 onion
- 22 celery stalk
- 11 carrot
- 4 tbsp4 tbsp white rice, uncooked
- 22 eggs
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp fresh dill
- 1 tbsp14g butter
- salt, to taste
- black pepper, to taste
